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     Title: Slow-Cooker Beef Tips
Categories: Beef, Vegetables, Mushrooms, Wine
     Yield: 4 servings

   1/2 lb Sliced baby portobello
          - mushrooms
     1 sm Onion; halved, sliced
     1 lb Top sirloin steak; diced
   1/2 ts Salt
   1/4 ts Pepper
     2 ts Olive oil
   1/3 c  Dry red wine
     2 c  Beef broth
     1 tb Worcestershire sauce
     2 tb Cornstarch
   1/4 c  Cold water
          Hot cooked mashed potatoes

 Place mushrooms and onion in a 3 qt slow cooker.
 Sprinkle beef with salt and pepper. In a large skillet,
 heat 1 teaspoon oil over medium-high heat; brown meat in
 batches, adding more oil as needed. Transfer meat to
 slow cooker.

 Add wine to skillet, stirring to loosen browned bits
 from pan. Stir in broth and Worcestershire sauce; pour
 over meat. Cook, covered, on low 6-8 hours or until meat
 is tender.

 In a small bowl, mix cornstarch and cold water until
 smooth; gradually stir into slow cooker. Cook, covered,
 on high until gravy is thickened, 15-30 minutes. Serve
 with mashed potatoes.

 Recipe by Amy Lents, Grand Forks, North Dakota

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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